Boudins of Pheasant a la Prinz Karl

Name: Boudins of Pheasant a la Prinz Karl
Ingredients: about a sixth of its bulk of minced truffles; pieces the size of a small egg; dip them in breadcrumbs twice; decorated with fried parsley; send a rich bechamel sauce to table in a boat

From The "Queen" cookery books: Entrees, 1901

Serve with a rich sauce made from pheasant trimmings.

Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 35. The excerpt below is the record exactly as published.

co- rated with fried parsley, and send a rich bechamel sauce to table in a boat. Boudins of Pheasant a la Prinz Karl. — Prepare some quenelle farce with pheasant, mix with it about a sixth of its bulk of minced truffles, and let it stand on ice for a little to set it ; when firm take off pieces the size of a small egg

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